Lemon Blueberry Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/2 cup, melted)
• Cream cheese (16 oz, softened)
• Granulated sugar (1 cup)
• Sour cream (1 cup)
• Lemon juice (1/4 cup, freshly squeezed)
• Lemon zest (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Eggs (3 large)
• Blueberries (1 1/2 cups, fresh or frozen)
• Powdered sugar (for dusting before serving)

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust.
3. In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using an electric mixer on medium speed.
4. Add the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix well until fully incorporated.
5. Add the eggs, one at a time, beating well after each addition until the mixture is smooth and well combined.
6. Gently fold in the blueberries with a spatula, ensuring even distribution without breaking the berries.
7. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden. A slight jiggle in the center is acceptable; it will firm up as it cools.
9. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
10. Before serving, dust the top of the cheesecake with powdered sugar for a beautiful presentation.
11. Slice and serve chilled, garnished with additional blueberries or lemon slices if desired. Enjoy!